Method

Rub rice brain oil and good pinch of salt on the salmon fillets and heat a frypan over a medium to high heat.

Add salmon skin side down and cook for 4-5 minutes until the skin is crisp and then turn and cook for another 4-5 minutes or to your liking.

In another pan, place ginger, garlic, capsicum and spring onions for 2-3 minutes on a medium heat and add cooked rice, tamari, rice malt syrup, sesame oil, good pinch of salt and stir together for 1-2 minutes. Stir in the currants and remove from pan.

Lastly, place buk choy in pan over a medium heat until bright green and slightly wilted.